CN101044904A - Preparation method of dried venison - Google Patents
Preparation method of dried venison Download PDFInfo
- Publication number
- CN101044904A CN101044904A CNA2006100461925A CN200610046192A CN101044904A CN 101044904 A CN101044904 A CN 101044904A CN A2006100461925 A CNA2006100461925 A CN A2006100461925A CN 200610046192 A CN200610046192 A CN 200610046192A CN 101044904 A CN101044904 A CN 101044904A
- Authority
- CN
- China
- Prior art keywords
- venison
- piece
- dewaterer
- edulcoration
- dehydration
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title abstract description 3
- 230000018044 dehydration Effects 0.000 claims abstract description 7
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 210000003205 muscle Anatomy 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 4
- 238000005406 washing Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000005520 cutting process Methods 0.000 abstract 3
- 241001492697 Centropogon cornutus Species 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 2
- 208000007536 Thrombosis Diseases 0.000 abstract 1
- 238000010009 beating Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
A preparation method of dried venison belongs to the technical field of meat processing. It solves the problem that the process of processing, washing, cutting, boiling, drying and the like to prepare the jerky in the prior art can not remove the peculiar taste of the venison. The specific technical scheme comprises the following steps: 1. washing Carnis Cervi; 2. washing and cutting the cleaned venison into pieces; 3. firstly cutting the deer meat into blocks and then putting the deer meat into a dehydrator for dehydration: the dehydration time is 8-15 minutes, the rotation number of the dehydrator is preferably 1000-1500 rpm/min, the rotation number and time are adjusted according to the overflow of the venison clot blood water, and the dehydration temperature is 1-7 ℃. 4. Putting the dehydrated venison pieces into a pot for cooking; 5. beating the cooked venison into slices; 6. and drying.
Description
Technical field
The invention provides a kind of method for producing dried venison, belong to the processing technique field of meat.
Background technology
In food processing field, no matter be the preparation method of jerky, meat grain, jerky or dried meat floss or the like, generally adopt processing steps such as washing, cut, boil (steaming), dry or dry.Though the extensive use of modern automatically controlled cooker has improved productivity ratio, do not change the traditional handicraft of meat packing.And the raw meat in the meat, have a strong smell, undesirable smell such as bilgy odour, then add flavouring in (steaming) process and carry out flavoring by boiling.Along with the raising of people's living standard, and the enhancing of Dietotherapy health consciousness, this promptly is medicinal material for a venison, it is again the luxury food of past imperial palace delicacies, because it has tonifying five zang organs, transfers blood vessels, beneficial strength, Yang strengthening and life essence tonifying, the effect of strengthening the bones and muscles has become the dietary product that people crave for.But venison bitter, though crude protein content up to 19.77%, crude fat content 1.92%, and the amino acid of other useful health and vitamin content are all very high, but its water content reaches 75.76%, its the intrinsic bitter taste and the smell of blood are difficult to as ox, sheep, fish, pork, in the process of boiling, add condiment, just can reduce easily or remove peculiar smell, reach people and like edible purpose.In venison processing,, obviously can destroy or reduce its nourishing medical value if strengthen the consumption of condiment amount.Especially having limited with it is basic component, is mixed with the possibility of other kind nourishing Dietotherapy medicament again.How to improve and improve that meat packing is washed, cuts, boiled, the technology that jerky can't be removed the strange taste of venison is made in oven dry etc., make that its manufactured goods are fresh and tender, fragrance is good to eat, and can not reduce its nutritive value, can not influence the technical measures that then are mixed with dietary product yet, become problem anxious to be solved.
Summary of the invention
At the existing jerky technology of making, do not increasing the condiment flavoring, can't remove the deficiency of the strange taste that people dislike in the venison, the invention provides a kind of neither can destroy effective nutrition and medical value in the venison, do not increase any flavor enhancement yet, and keep method for producing dried venison Fresh ﹠ Tender in Texture.Technical scheme provided by the invention is as follows.
One, a kind of method for producing dried venison, divide following step:
1, with the venison edulcoration;
2, with venison stripping and slicing behind the edulcoration;
3, venison is put into dewaterer and dewatered after the first stripping and slicing: dewatering time 8～15 minutes, the dewaterer revolution is advisable for 1000～1500 rev/mins, overflows according to venison piece watery blood and carries out revolution and the time is adjusted 1～7 ℃ of dehydration temperaturre.
4, the back venison piece that will dewater is put into pot and is boiled;
5, the venison piece that boils is clapped flakiness;
6, oven dry.
Adopt a kind of method for producing dried venison that the invention provided, prepared dried venison, there are not strange flavors such as the original bitter taste of venison and the smell of blood, mouthfeel is fresh and tender pure, the original medical value of its venison itself can not be affected and destroy, both be fit to eat separately, also suitable other Chinese medicinal herbs of compatibility is made corresponding health care or medicinal food.
The specific embodiment
A kind of optimal way of method for producing dried venison is:
1, fresh venison is removed the muscle edulcoration, freezing venison should thaw earlier;
2, the venison of edulcoration is cut into the fritter of 2～3 centimeter square;
3, the stripping and slicing venison is put into dewaterer and carry out processed: 1200 rev/mins of dewaterer revolutions, dewatering time 10 minutes, 4 ℃ of dehydration temperaturres.
4, the back venison piece that will dewater is put into pot boiling water and is boiled;
5, contain out and boil the venison piece, it is clapped the thin slice that flat one-tenth is as thin as 1～3 millimeter;
6, will clap venison sheet oven dry after flat.
Claims (2)
1, a kind of method for producing dried venison is characterized in that it is made up of following steps:
(1) with the venison edulcoration;
(2) with venison stripping and slicing behind the edulcoration;
(3) venison is put into dewaterer and dewatered after the first stripping and slicing: dewatering time 8～15 minutes, the dewaterer revolution is advisable for 1000～1500 rev/mins, overflows according to venison piece watery blood and carries out revolution and the time is adjusted 1～7 ℃ of dehydration temperaturre.
(4) the back venison piece that will dewater is put into pot and is boiled;
(5) the venison piece that boils is clapped flakiness;
(6) oven dry.
2, a kind of method for producing dried venison according to claim 1 is characterized in that, following steps are formed:
(1) fresh venison is removed the muscle edulcoration, freezing venison should thaw earlier;
(2) venison of edulcoration is cut into the fritter of 2～3 centimeter square;
(3) the stripping and slicing venison is put into dewaterer and carry out processed, 1200 rev/mins of dewaterer revolutions, dewatering time 10 minutes, 4 ℃ of dehydration temperaturres.
(4) the back venison piece that will dewater is put into pot boiling water and is boiled;
(5) contain out and boil the venison piece, it is clapped the thin slice that flat one-tenth is as thin as 1～3 millimeter;
(6) will clap venison sheet oven dry after flat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100461925A CN101044904A (en) | 2006-03-28 | 2006-03-28 | Preparation method of dried venison |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100461925A CN101044904A (en) | 2006-03-28 | 2006-03-28 | Preparation method of dried venison |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101044904A true CN101044904A (en) | 2007-10-03 |
Family
ID=38770080
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100461925A Pending CN101044904A (en) | 2006-03-28 | 2006-03-28 | Preparation method of dried venison |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101044904A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803747A (en) * | 2010-03-24 | 2010-08-18 | 郑彬 | Preparation method of air dried venison |
| CN104489713A (en) * | 2015-01-26 | 2015-04-08 | 吉林大学 | Method for making fermented dried venison |
| CN105105154A (en) * | 2015-10-10 | 2015-12-02 | 朱辉斌 | Preparation method of dry braised venison |
| CN108523008A (en) * | 2018-03-12 | 2018-09-14 | 桐梓县贵荣梅花鹿养殖场 | A kind of palatable dried venison of flavor and its processing method |
-
2006
- 2006-03-28 CN CNA2006100461925A patent/CN101044904A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803747A (en) * | 2010-03-24 | 2010-08-18 | 郑彬 | Preparation method of air dried venison |
| CN104489713A (en) * | 2015-01-26 | 2015-04-08 | 吉林大学 | Method for making fermented dried venison |
| CN105105154A (en) * | 2015-10-10 | 2015-12-02 | 朱辉斌 | Preparation method of dry braised venison |
| CN108523008A (en) * | 2018-03-12 | 2018-09-14 | 桐梓县贵荣梅花鹿养殖场 | A kind of palatable dried venison of flavor and its processing method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20071003 |